Description
Creamy no-bake mini cheesecakes loaded with Biscoff flavor, featuring a crunchy cookie base and topped with warm Biscoff spread and cookies.
Ingredients
Scale
For the Base:
- 150g Lotus Biscoff cookies, finely crushed
- 45g unsalted butter, melted
For the Cheesecake Filling:
- 200ml double cream, cold
- 400g cream cheese, room temperature
- 100g icing sugar
- 100g Biscoff spread
For the Topping:
- Extra Biscoff spread, melted for drizzling
- Reserved biscuit crumbs (optional)
- 5 Lotus Biscoff cookies, halved (for decoration)
Instructions
- Line a muffin tin with 9 cupcake liners.
- In a bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the cupcake liners (about 1 heaping tablespoon each). Press down firmly using the back of a spoon or the bottom of a glass.
- Set aside while preparing the filling.
- In a large bowl, whip the cold double cream until stiff peaks form. Set aside.
- In another bowl, mix the room temperature cream cheese, icing sugar, and Biscoff spread until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mixture.
- Spoon the cheesecake mixture onto the prepared bases, dividing evenly among the 9 liners. Smooth the tops with the back of a spoon.
- For quick setting: Place in the freezer for 20 minutes OR for thorough setting: Refrigerate for at least 3 hours or overnight.
- Before serving, warm some additional Biscoff spread until pourable.
- Drizzle the melted Biscoff over each cheesecake.
- Sprinkle with reserved biscuit crumbs if desired.
- Top each cheesecake with half a Lotus Biscoff cookie.
Notes
- For best results, ensure your cream cheese is at room temperature before mixing.
- Cold double cream whips better, so keep it refrigerated until ready to use.
- The recipe can be easily scaled up or down depending on how many cheesecakes you want to make.
- Add the cookie decoration just before serving to maintain its crunch.
Prep Time: 30 minutes | Chill Time: 3 hours | Total Time: 3 hours 30 minutes | Yield: 9 mini cheesecakes